Ingredients:
Spring onions, sliced (for garnish)
3 cloves of garlic, minced
3 eggs
Water (for boiling eggs and pasta)
150 g thinly sliced pork belly
600 ml water
300 ml soy milk
30 g katsuobushi (microwave for 30 seconds, then crumble)
3 tablespoons chicken stock powder
3 tablespoons oyster sauce
3 tablespoons sugar
3 tablespoons soy sauce
Black pepper (to taste)
1 tablespoon shortening
1 teaspoon bi-carb soda
300 g pasta
Salt (for seasoning eggs)

Steps:
Microwave katsuobushi for 30 seconds, then crumble.
In a pot, combine water, soy milk, chicken stock, oyster sauce, sugar, soy sauce, garlic, katsuobushi, and pork belly. Simmer for 10 minutes.
Boil eggs for 7 minutes. Cool, peel, and halve.
Cook pasta in water with bi-carb soda. Drain and divide into bowls.
Pour broth with pork over pasta. Top with eggs, spring onions, and shortening. Season eggs with salt before eating.